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ayam goreng, malaysian fried chicken. marinated 24hr with the paste which is mostly shallots, ginger,garlic, thai chilis, lemon grass, sugar, salt, turmeric, fennel, coriander, madras curry powder 

just wanted to post a picture, but apparently i need to write something. "no words necessary"

thai pad kao pao with fish and a fried egg put some on cuban bread for a sandwich 

kill it with fire

      I went fishing for the first time north of me, delray --> lake worth on a kayaka. i was surprised how deep it got so fast, their drop off is much closer in the ours down here. The best way to catch hoo's are always using chum to bring them in, then a cast net. Otherwise, i find single...

    what part of florida are you in? re hogfish: hogs will be at all range of depths from 10ft-100+ft. You can get big hogfish in shallow water, I don't go deeper than 20-40ft spearfishing, and all the big hogs I've gotten have been in about 15-25ft.  My friend goes to 90ft and seems to get...

more noodles, made a soft boiled egg marinated, only 12/24 hours but was still delicious. more eggs marinating 

got some bugs and some nice hogs, i'm 6`6 ad have a large torso, lol

i LOVE COWGIL's datil hot sauces, especially the mustard one. they come from st augustine, it came from some diner, I'm sure you can find it other places

  the noodle recipe was off, had weird weights and needed more liquid. essentially you bake baking soda for and hour on 275, add it to water then use that to make the dough. alkaline noodles but i'll take a pic later

got a pressure cooker and a new ramen cookbook for my bday. the cookbook happens to use pressure cookers for some recipes too! home made tonkotsu ramen and noodles too!

    that was definitely a smoker sized king. they do make great dip, unfortunately my mom's indoor smoker is at their house and they have gas and i have an electric range lol. do NOT want to go down there unless necessary haha. Definitely had to ghetto fillet him to get him into the cooler...

crouching chicken hidden rice

another good day

Top to bottom, left to right on the bottom picture, the HUGE partial filets you see which are better seen in the other pictures is a kingfish aka king mackerel, below that on the left is a mangrove snapper or grey snapper, then to the right is a mutton snapper, then to the right the longer fish...

did good today     

duck is often so fatty, that low and slow is the way to go. This recipe probably won't be for you because it requires a sous vide, and to dissemble the duck, but maybe you can finagle it and make it your own. I like to buy a small can of masaman curry paste from any asian store. The deboned duck...

tom yum with chicken 

kinda looks like a lizardfish 

are what you call flathead what i call lizardfish?